Dick Adams wrote:
"Mike Romain" wrote in message g.com...

I went for a real sour tasting loaf and grew my starter up over 48 hours
with 12 hour feeds. It worked well.

Oh, sure, everything you try works well. Well, not so good for me. There
always seems to be a least one defect.

http://mysite.verizon.net/dickya/SiameseSDLoaves.jpg
http://mysite.verizon.net/dickya/Siamese_cut.jpg

After the long feeds, I always give it a fast wake up feed in a
pre-warmed oven before adding the loaf

Your crumb is much lighter looking though. These sour loaves are fairly
heavy compared to my regular SD.

As far as it working, well, there it is. I have no intent or need to
deceive or to post a misdirection as to my methods. I post both my
'ugly' and nice results.

I will have to try a long rise like that next time just to see what I
get, it looks interesting.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com